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Black Eyed Pea and Sweet Potato Soup


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  • 2 cups Black Eyed Peas – soaked overnight
  • 2 Sweet Potatoes
  • 2 Carrots
  • 1 Onion
  • 1 cup Greens, Kale or Collards – chopped
  • lots of Chives – 1/4 cup to 1 cup
  • 1/4 cup Parsley
  • 3 Garlic cloves
  • 1 Tbsp Onion powder
  • 2 Organic Vegetable Bouillion cubes
  • 2 Bay leaves
  • 2 large Sage leaves, or 1/2 tsp dried
  • 1 tsp Rosemary, fresh is best, or dried
  • 2 strands of Thyme, or 1 tsp
  • 1/2 can of Coconut Milk, or 1 cup



Step 1

Soak the black eyes peas in a bowl of water overnight. Rinse and drain the black eyes peas in the morning. Peel the sweet potatoes and carrots and chop, or dice into small cubes, along with the onions. Place the vegetables and beans in a pot with water to cover them and set on medium high to boil. When boiling lower the heat to a simmer and boil until soft. Destem kale or collards and chop greens along with herbs. Add bouillon, seasonings and greens to the pot while it is boiling and continue boiling until beans and vegetables are soft. Lower the heat, add the coconut milk and continue to simmer until you are ready to eat, or remove from heat and cool to store.

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